How to Make It

Increase heat to medium-high. Sprinkle chicken on both sides with 3 tablespoons flour. Add 3 thighs to pan; cook 4 minutes on each side or until thighs are browned. Remove from pan. Repeat procedure with remaining thighs.

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Ratings & Reviews

knadobny's Review

Labor intensive, but flavorful and delicious. Well worth the effort. The stew is substantial enough to eliminate the dumplings - you could serve with a crusty bread instead and it would be just as good. Superb!

steponme's Review

Taste was pretty good; I've had more flavorful chicken & dumpling from CL. I felt this was way too much hands on-time for me. Long time to prep, then standing at the stove browning and sautéing; a bit much for a weeknight. I must say the texture of the dumplings was excellent, but the taste was a little bland.

anonymous12's Review

this was a good recipe. I felt like there was a bit of zip/flavor missing from the broth. but everyone liked it. I did not use cake flour or nonfat buttermilk in the dumplings; my dumplings turned out heavy and dense. but i think i stirred them too much before I formed them into dumplings, so that is my fault. the flavor was good, however. I will make this recipe again, but it is not a go to favorite.

hjendo's Review

lollypaul's Review

Down-home comfort food! This had a great taste. My niece made it for us tonight. The only changes were using chicken breasts and using more celery instead of leeks. Had a great flavor. It was a little short of feeding 6 adults and one toddler, however. I think it would make 5 decent adult servings. It is a keeper!